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November/December 2015 Table of Contents

Great recipes and nutrition information from the current issue of EatingWell Magazine. Subscribe Now!

EatingWell Magazine

Departments

2 | Editor's Letter

94 | Recipe & Nutrition Index (pdf format)

96 | Tastemakers: Burrito Brigade


FEATURES

54 | Sonoma for the Holidays
From kale and broccoli to heirloom turkey and ham, Thanksgiving at Front Porch Farm is a celebration of the bounty of their land.
By Lia Huber

64 | Rice in the Wild
For an authentic taste of North America we turn to wild rice, which has been revered by Minnesota's Ojibwa tribe for hundreds of years. Get a behind-the-scenes look at the harvest.
By Carolyn Malcoun

75 | Whip Up Dessert
These creamy, snow-white holiday sweets will have you sitting on cloud nine. Added bonus—they're better for you too!
By Stella Parks

82 | 30-Minute Stand-Out Sides
This is the year to make easy the new holiday tradition. These sophisticated takes on everything from green beans to cranberry sauce keep time on your side.
By Hilary Meyer

Fresh

7 | Chesapeake Oysters
8 | Healthy DIY Gifts
10 | A Better Bottle: California Olive Oil
12 | A Farm for Veterans
14 | Shop Smart Yogurt
16 | Strategies to Balance the Thanksgiving Day Splurge

Nutrition Report

19 | Hide & Go Sweet

Healthy in a Hurry

29 | Weeknights: Cast-Iron Skillet Dinners
39 | In Season: Pears
45 | Market Pick: Cod

Test Kitchen

89 | Techniques: Stuffing
92 | Tips & Notes
92 | Ask Stacy

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